Sensational Summer Dessert Recipes

Fluffy Cheesecake in Crispy Cinnamon Wonton Cups

Serves 12


  • 1/2 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 12 small wonton wrappers
  • 4 tablespoons butter, melted
  • 1 cup heavy cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1 cup fresh raspberries and blueberries

Cooking Instructions

Heat oven to 350°F.

Combine sugar and cinnamon in shallow dish. Brush wonton wrapper with butter, lightly coating each side. Press into cinnamon sugar mixture; turn over to coat remaining side. Place each wrapper on cup of inverted muffin tin; repeat with remaining wrappers. Bake 5-10 minutes, until golden brown. Let cool 1 minute, then carefully remove, invert and allow to cool.

In medium bowl, whip heavy cream until stiff peaks form; set aside. In large bowl, beat cream cheese until fluffy. Add powdered sugar and almond extract; mix well. Whisk in whipped cream. Using ice cream scoop, scoop about 1/4 cup cream cheese mixture into each wonton cup. Top with berries and serve immediately.